Stewed mutton with cumin and peas(zi ran wan dou yang rou bao )

Stewed mutton with cumin and peas

Introduction:

"It's raining all the time. It's already summer, but it makes people feel like they are still in winter. Let's cook cumin mutton pot to warm up. Cumin has a strong flavor. Just add a little when cooking. Don't be greedy. Traditional Chinese medicine says cumin is hot, It is sweet, pungent and nontoxic, with the functions of warming spleen, appetizing lower Qi, eliminating food and resolving accumulation, invigorating brain and activating pulse, removing cold and dampness, reducing fire and calming liver. Indications: epigastric cold pain, dyspepsia, cold hernia pain, irregular menstruation, kidney deficiency and frequent defecation. General population can eat, constipation, hemorrhoids patients eat less or no food. The French Riesling white wine is used this time. The wine itself hides a little lemon aroma, with a little lemon juice and one or two pieces of rock sugar. With the assistance of cumin, the mutton smell can be removed a lot. "

Production steps:

Step 1: Smash ginger and garlic, cut onion into pieces, heat the oil in the pan and fry it to make a fragrance

Step 2: add the hot boiled mutton and fry it slightly

Step 3: add 100ml broth, 1ml cumin powder, 1ml parsley powder, a piece of cinnamon, simmer for half an hour

Step 4: add the cut potatoes and simmer for half an hour

Step 5: when ready to eat, remove the potatoes and mutton. Melt the butter in the frying pan over low heat

Step 6: fry the potatoes and mutton until golden on both sides

Step 7: pea a proper amount of mutton soup cooked

Step 8: pour potatoes, mutton and peas into the pot and simmer for a few minutes

Step 9: every family uses different cooking utensils for stewing. I only have a little thick soup base left. Before the final stewing, according to my own situation, you can add one or two pieces of rock sugar or salt

Materials required:

Hind leg meat: 350g

Potatoes: 300g

Peas: moderate

Cumin powder: 1ml

Celery powder: 1ml

Cinnamon: one

White wine: 15ml

Lemon juice: 10ml

Soup: 100ml

Ground black pepper: right amount

Salt: right amount

Butter: 10g

Precautions: 1. The pots and utensils used for stewing are different in every family. I only have a little thick soup base left. Before the final stewing, according to my own situation, you can add one or two pieces of rock sugar or salt or water. 2. If the mutton tastes big, add hot water with crushed ginger before stewing, Remove fishy smell and foam. 3. Peas are cooked separately and added at last to keep their fresh color

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Ran Wan Dou Yang Rou Bao